Oatmeal Gems16 Reviews
“An oatmeal cookie for those who like a softer version. Try using pecans in place of the walnuts.” - by Martha
Original recipe yields 6 dozen
- Combine raisins and water in small saucepan. Simmer over low heat 20 to 30 minutes, until raisins are plump. Drain liquid from raisins into measuring cup. If necessary, add enough additional water to raisin liquid to measure 1/2 cup. Set drained raisins and 1/2 cup raisin liquid aside to cool.
- In a large mixing bowl, beat shortening, sugar, eggs and vanilla with an electric mixer until smooth and creamy. Stir in reserved 1/2 cup raisin water.
- Sift the flour, baking powder, baking soda, salt, cinnamon and cloves into a separate bowl. Stir flour mixture into shortening mixture with a spoon. Stir in oats, nuts and reserved raisins; mix well.
- Drop dough by rounded teaspoonfuls, about 2 inches apart, onto ungreased baking sheets. Bake in a preheated 375 degrees F (190 degrees C) oven 8 to 10 minutes, or until lightly browned. Note: These cookies freeze well.
Amount Per Serving (36 total)
- 146 cal
- 6 g
- 21.6 g
Based on a 2,000 calorie diet
Reviews (16)Rate This Recipe
"WOW! My mom and I made this cookie tonight, as we were looking for a raisin oatmeal cookie that wasn't so...bland. This recipe is FABULOUS!! Soaking the raisins makes them plump and soft (and not s..." See moreo raisin-like) and the cinnamon adds a great kick. We also added half a bag of Hershey's Cinnamon Chips to the mix and oh my goodness. You MUST try it. I think we have a new favorite cookie. :)"
"This cookie reminded me of some my mother made called Oatmeal Rocks. They stay in a mounded shape and don't get real brown. They are softer than the ones my mother made and I like a soft cookie. I wou..." See moreld make them again!"
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